Real Seafood Co.

Seafood is a big part of the South­west Florida dining scene, a scene that encompasses everything from beach shacks to causal fare, and to the kind of sophisticated dining you’ll find at Real Seafood in Estero.

Coconut Point welcomed Real Sea­food to the neighborhood in December 2024 and the reviews have been glowing.

“People say it’s nice to have a seafood restaurant in the area that is not only high quality but also beautiful with out­standing service,” Real Seafood General Manager Olivier Morame said.

In 1975, the first Real Seafood opened in downtown Ann Arbor, Michigan. The Estero location marks restaurant num­ber 6 for the company nationwide. The menu is mostly the same from location to location; however, the décor of each establishment is unique. In Southwest Florida, the space is bright and open with greenery dripping from the high ceilings.

The atmosphere is fantastic for busi­ness meetings, appropriate family gather­ings and nice for date nights, too.

Real Seafood’s menu is teeming with a variety of fresh fish that comes from the Gulf, New England and the Great Lakes.

Chilled appetizers are a delicious way to begin a meal here. Choices range from raw oysters to a unique Crab Guacamole Dip to a sizeable seafood tower named after the Roman god of the sea, Neptune.

Oysters are on the hot appetizer menu as well, and the presentation is video worthy. They arrive at the table under a clear glass dome full of smoke. When the dome is removed from the plate, the table is filled with a cloud of comforting aromas. The oysters are grilled and smoked in chipotle brandy butter. It’s a dish that hits all the senses.

Another must-have hot appetizer is Grilled Octopus. Cooked sous vide in herbs and garlic, then grilled until golden brown, the two substantial tentacles are plated with crispy potatoes and chorizo butter with smoked paprika and parsley oil.

The Calamari are from Point Judith in New England. Cut into thin rings and flash fried, the meat on the inside is ten­der, while the exterior is nice and crisp. It is finished in a saffron aioli.

Real Seafood has a scratch kitchen. Entrees and other dishes are made to order, and the breads, soups and sauces are all made in-house.

One of the most popular seafood entrees is Gulf Black Grouper. The fish comes from deep, cold waters 50 miles offshore. It is clean and dense but still manages to be flaky. It comes basking in a lemon beurre blanc sauce with broccolini and crab fried rice. The rice has chunks of jumbo lump crab meat and could be a meal on its own.

The miso glazed Chilean Seabass melts in your mouth. The buttery fish is marinated overnight in that miso mix. When ordered, it is seared gold brown and finished in the oven. Drizzled with ginger soy sauce and wasabi aioli for lots of fla­vor, the popular fish dish is served with steamed jasmine rice and baby bok choy.

Then there is a lovely Parmesan Encrusted Flounder. The meal is simple and delicious. Flounder is breaded with a panko and parmesan mix, then seared. Finally, it’s topped with lemon caper beurre blanc and served.

Real Seafood has been using the same seafood purveyors for more than 40 years and has developed strong relationships with the fishermen who haul in the fresh catches. The restaurant gets their top catches, which are delivered at least twice a week.

Seafood may be the claim to fame here, but it is not the only thing on the menu. For example, you’ll find Filet Mignon as well as Grilled Chicken with creamy risotto. The Chopped Chicken Salad is a lighter fare, although it is a sizeable portion.

The menu also has selections to ac­commodate plant based and gluten free diners. Besides the signature dishes, Real Seafood chefs prepare seasonal features and specials.

Most of the desserts are also made in-house. Key Lime Pie and Coconut Cheesecake are two guest favorites. The pie has a traditional graham cracker crust and gets a splash of color and flavor with raspberry sauce. The crust of the cake is macadamia nut. The thick slice sits on top of a mango coulis.

However, the Bananas Foster Bread Pudding is a showstopper. The decadent bread pudding is warm, with a scoop of vanilla gelato on top. But that’s not all. The dessert is finished tableside with rum caramel sauce. It looks and smells so good that it’s hard to stick to that promise of “just a couple of bites.”

The wine list covers a lot of ground from countries and regions around the world. The selection of white wines is particularly pleasing to match many of the seafood dishes. You’ll find big and buttery to light and crisp and everything in between. All bottles of wine are 30% off through Sept. 30.

Real Seafood also has a Signature Cocktail list. Enjoy daily Happy Hour specials on beer, wine, cocktails, oysters, appetizers and more.

Real Seafood has quite an extensive menu. The dishes are expertly prepared and beautifully plated.

“Quality is our bread and butter,” Morame said. “We do not waver on that.”

From the fresh seafood to the skilled chefs and professional servers, Real Sea­food not only delivers that sometimes elusive “quality,” but do it consistently.

Real Seafood Co. is located at Coconut Point in Estero. Open for dinner from 4-10 p.m. Monday through Saturday and 4-9 p.m. on Sunday. Open for lunch at 11;30 a.m. Sat­urday and Sunday. Happy Hour runs from 4-6 p.m. Monday through Friday and 5-6 p.m. on Saturday and Sunday. Indoor and outdoor seating. Reservations encouraged. Large groups welcome and space is avail­able for private parties. 8001 Plaza del Lago Drive, Suite 113. Call 239-539-4748 or visit RealSeafoodCoRestaurant.com.